Just stopping by to wish happy Easter and show you some bits and pieces of what I'm up to currently. I'm using the Easter holiday to work on the food art book because the first draft is due very soon. That means I'm spending my time doing the following:

Monday, 25 March 2013

I følge kalenderen skulle våren starte denne uken, men så langt kan jeg ikke si at jeg har sett mye av den her i Oslo. Det er fortsatt kaldt og snø ute, isj. Desto mer viktig å gjøre det morsomt og fargerikt inne med blomster og god mat! The calender said that Spring was supposed to start this week but so far I haven't seen much of it here in Norway. It's still cold and snowy outside, ugh. All the more important to make being inside fun and colorful with flowers and good food!

Jeg har fått fast spalte kalt "Litterære Delikatesser" i Bokvennen Litterært Magasin, som nå er ute med stor krimutgave i anledning påsken. Kan anbefales for mye spennende lesning, samt min oppskrift på scones såklart! Den tilhørende "forgiftede" teen skal dere heller slippe å drikke. Her vil det presenteres mat fra kjente bøker 4 ganger i året. I have a new quartely column in a Norwegian literary magazine called Bokvennen (literally the Book Friend), which is out in a large issue focused on crime literature in time for Easter. In this issue I shared my recipe for scones accompanied with the "poisoned" tea a la Miss Marple from the queen of crime literature, Agatha Christie. I will present food from famous books 4 times a year.

The great Danish food magazine Copenhagen Food contacted me a while back and wondered whether I'd do an Easter inspired egg food art recipe for them. Now it's out in the magazine, and looks good! It's a basic deviled egg recipe where the filling has been put inside and decorated with pieces of black olive and a carrot beak.

Sunday, 17 March 2013

Denne uken la jeg ut nyheten på Instagramkontoen min om at det kommer en idafroskbok til høsten, i både norsk og engelsk utgave (hurra!). Dette er kjempespennende, men også tidkrevende og nervepirrende (jeg vil jo at det skal bli superbra, og dette er min første bok). Jeg må kanskje redusere litt ned på aktiviteten på Instagram til manuset er ferdig, etter planen, i april. Vi får se! This week I published the news on my Instagram account that there will be an idafrosk book coming out this autumn in both Norwegian and English edition (yey!). This is very exciting but also time consuming and nerve wrecking (because I want it to be super good and this is my first book). I might have to reduce my Instagram activities until the script has been finished, if all goes according to plan, in April. We'll see!

This week's art toast was inspired by the beautiful water lilies by the French painter Claude Monet (1840 - 1926), painted in the famous impressionistic style. The green color was captured well by using pistachio butter as the background, an excellent spread in itself too. The lilies and bridge were cut out of apple pieces, and the water lily leaves are made of kiwi.

På søndag var det tid for St.Patricks day, som er en kulturell og religiøs feiring dedikert til Irland sin beskyttelseshelgen, som levde fra ca år 385 - 461 etter Kristus. Dagen er feiret som nasjonaldag i Irland, men også i mange land med større irsk befolkning, som USA, Australia og Argentina. Norge har ikke noen tradisjon for å markere dagen, men jeg synes det var morsomt å lage en "leprechaun", en slags irsk alveskikkelse, til frokost en dag. Denne er rett og slett en rund brødskive med to typer ost (hvitost og cheddar), agurkhatt og paprikamunn. Det var det jeg ville dra frem denne uken, på tide å komme i hoppe i seng for å møte en ny mandag. On Sunday it was time for St.Patricks Day, which is a cultural and religious holiday dedicated to the patron saint of Ireland, who lived from about AD 385-461. The day is celebrated in Ireland of course, as it is their national day, but also in many other countries with a large Irish diaspora, like the United States, Australia and Argentinia. Norway has no tradition for celebrating it at all but I thought it was fun to make a leprechaun for breakfast one day. It's simply a piece of bread with two kinds of cheese (white and cheddar), with a cucumber and bell pepper mouth. That's all I wanted to say this week, time to jump into bed to be ready for a new Monday! Love,Ida

I recently came across two artists that are doing very related things with food art but in their own unique way. They both have Instagram profiles but work as photographers and designers. The first one is Emily Blincoe(@thuglifeforevs), who made the series titled "This Ampersand That" where she uses the known symbol for "and" with traditional food combos.

Sunday, 10 March 2013

Nei, du ser ikke feil - det er to ganske så like bilder i collagen over. Men det er en avgjørende forskjell mellom dem, mer om det senere. Det er tid for ukens frokoster!No, you're not mistaken, there are two quite similar photos in the collage above. But there is one significant difference between them, more on that later. It's time for the week in breakfasts!

The first breakfast of the week was a sailboat that I created for my brand new column in the Norwegian parenting magazine Foreldre & Barn (Parents & Children). They also published an interview with me, which you can see above.

The art toast this week featured the Spanish artist Salvador Dalí (1904-1989), a personal favorite of mine. He was a famous surrealist painter, and his "melting clocks" have become iconic. To emphasize this I did two versions of the toast, one "before" and one "after" baking to make the cheese melt for real.

Freshly baked granola is one of the greatest food joys in my life, and I try to keep a jar available at all times. At the moment this recipe is my absolute favorite, it's so good that I have to keep myself from eaten it all straight off the tray! The addition of roasted banana puré gives this a quite distinct banana flavour so it fits best if you're into that (which I am of course, big time).

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About Me

Instagram food artist and enthusiast based in Oslo, Norway. I believe that food should be fun, tasty and for the most part healthy. This blog will provide some background for my Instagram work. Find me on Instagram as IdaFrosk (or at instagram.com/idafrosk).